How to Make Agedashi Tofu

Agedashi tofu is deep-fried tofu cubes served hot in a delicious, savoury broth. The soft tofu is coated with potato starch (Katakuriko) to create a slightly crisp outside. It is often served with grated ginger (Oroshi Shoga), grated daikon, and bonito flakes (katsuobushi). This popular appetiser is commonly served in Japanese restaurants and Izakaya (Japanese tapas restaurants/pubs).

What makes this dish extra delicious is the sophisticated sauce that the tofu absorbs, enhancing the flavour. The sauce, known as Tsuyu, is made from a combination of mirin, soy sauce, and dashi which creates a rich umami flavour. While Agedashi tofu may look like a complex dish, it’s actually quite simple to make at home. To make the perfect Agedashi tofu, it’s important to use quality ingredients to ensure a satisfactory outcome.

You’ll want to use caution when making this recipe at home as you will need to deep fry the tofu in hot oil.

How to Make Agedashi Tofu

Agedashi tofu is best known for its soft interior that melts in the mouth and that tasty crispy outside created from dipping it in hot oil. This recipe is best served piping hot to properly bring out both textures.

Ingredients

• 200g medium tofu
• 35g potato starch
• 500ml neutral-flavoured oil

To Make the Sauce:

• 120ml dashi (use a kombu dashi for a vegan version)
• 15ml soy sauce
• 15ml mirin

Tip: Alternatively, you can use 150ml of premade Tsuyu

For the Toppings:

• ½-inch daikon radish (mooli)
• ½ spring onion
• Dried bonito flakes (optional)
• Japanese seven spice (shichimi togarashi) (optional)

Instructions

1. Wrap the tofu in two paper towels and place it on a plate. Place a second plate on top. Allow the water to drain from the tofu for 15 minutes.

2. While the tofu is draining, peel and grate the daikon. Apply gentle pressure to squeeze out any water. Cut the spring onion into thin slices.

3. Add the mirin, soy sauce, and dashi into a small saucepan and bring to a boil. Turn off the heat and set it aside.

4. Remove the paper towels from the tofu and cut it into four equal pieces.

5. Heat oil in a medium saucepan or deep fryer to 175°C (350°F). Coat the tofu with the potato starch and immediately place into the oil. Remove the tofu when it turns light brown and crispy. Place the fried tofu blocks on a metal rack or a plate lined with paper towels to drain any excess oil.

6. Place the cooked tofu in a serving bowl and pour the sauce into the bowl. Garnish with the spring onion slices and grated daikon. Add dried bonito flakes and Japanese seven spice to the top if desired.